There’s something magical about crispy, golden chicken that’s juicy on the inside and crunchy on the outside. Parmesan Crusted Chicken is that comforting, satisfying dish that looks fancy enough for guests but is simple enough for a weeknight meal. With a parmesan and panko breadcrumb coating, this chicken is irresistibly flavorful and takes just 30 minutes to make from start to finish.
I remember my grandmother coating chicken cutlets in breadcrumbs and frying them up for Sunday dinners. This recipe is my modern twist—with the added salty richness of Parmesan and the light crisp of panko breadcrumbs. It’s a family favorite, and I’m excited to share it with you!
Why You’ll Love This Parmesan Crusted Chicken
- Quick & Easy: Ready in about 30 minutes.
- Crispy Texture: Thanks to panko and parmesan, every bite delivers crunch.
- Versatile: Pairs perfectly with pasta, salad, or mashed potatoes.
- Crowd Pleaser: Loved by kids and adults alike.
Ingredients (Serves 4)
- 2 large boneless skinless chicken breasts
- ½ tsp garlic powder
- Salt & pepper to taste
- ¼ cup all-purpose flour
- 2 large eggs
- ⅔ cup panko breadcrumbs
- ½ cup freshly grated Parmesan cheese
- ½ heaping tsp Italian seasoning
- 3 tbsp olive oil, divided
Tip: Freshly grated Parmesan adds the best flavor and melts better than pre-shredded versions.
Step-by-Step Instructions
1. Preheat the Oven
Preheat your oven to 400°F (200°C). Position the rack in the top third of the oven for even browning.
2. Prepare the Chicken
Slice each chicken breast in half horizontally to create 4 thin cutlets. Pat dry with paper towels. Season both sides with garlic powder, salt, and pepper.
3. Set Up the Breading Station
Grab three shallow bowls:
- Bowl 1: Add flour.
- Bowl 2: Beat the eggs.
- Bowl 3: Mix panko breadcrumbs, grated Parmesan, and Italian seasoning.
4. Bread the Chicken
Dredge each chicken cutlet in flour (shake off excess), dip in egg, then coat thoroughly in the breadcrumb-Parmesan mixture. Press the coating gently to help it adhere.
Pro Tip: Use one hand for wet ingredients and one for dry to avoid clumps on your fingers.
5. Pan-Fry the Chicken
In an oven-safe skillet, heat 2 tablespoons of olive oil over medium heat. Once hot, cook 2 chicken cutlets for 2–3 minutes per side until golden. Transfer to a plate. Add the remaining oil and cook the last 2 cutlets.
6. Finish in the Oven
Place all four cutlets back in the skillet (or transfer to a baking sheet). Bake for 5 minutes, or until the internal temperature reaches 165°F (74°C).
Optional: Broil for the last 1–2 minutes for an extra golden crust.
How to Serve Parmesan Crusted Chicken
This dish is a star on its own but shines even brighter with the right sides. Try these ideas:
- Lemon butter pasta: A zesty complement to the crispy chicken.
- Caesar salad: Classic combo with crunchy croutons and creamy dressing.
- Mashed potatoes & green beans: For a hearty, comforting meal.
- Marinara or pesto drizzle: Add Italian flair with bold sauces.
Variations and Add-Ons
- Mozzarella Melt: Add a slice of mozzarella on top during the last 2 minutes in the oven.
- Spicy Kick: Mix red pepper flakes into the breadcrumb mixture.
- Gluten-Free Option: Use GF flour and gluten-free breadcrumbs.
Storage and Reheating
- Store leftovers in an airtight container for up to 3 days in the fridge.
- Freeze individually wrapped cutlets for up to 3 months.
- Reheat in an oven or air fryer at 350°F until heated through for best texture.
Avoid the microwave—it can make the coating soggy.
Final Thoughts
Parmesan Crusted Chicken is more than just a dinner—it’s a golden, crispy plate of comfort. With a crispy outside and juicy interior, this recipe checks all the boxes for flavor, ease, and satisfaction. Whether you’re serving it with salad on a summer night or mashed potatoes in the winter, it always delivers.
It’s one of those recipes you’ll come back to again and again. So go ahead, pull out your skillet and let this dish win over your family like it did mine.
Parmesan Crusted Chicken
Ingredients
- 2 large boneless skinless chicken breasts
- ½ tsp garlic powder
- Salt & pepper to taste
- ¼ cup all-purpose flour
- 2 large eggs
- ⅔ cup panko breadcrumbs
- ½ cup freshly grated Parmesan cheese
- ½ heaping tsp Italian seasoning
- 3 tbsp olive oil divided
Instructions
Preheat the Oven
- Preheat your oven to 400°F (200°C). Position the rack in the top third of the oven for even browning.
Prepare the Chicken
- Slice each chicken breast in half horizontally to create 4 thin cutlets. Pat dry with paper towels. Season both sides with garlic powder, salt, and pepper.
Set Up the Breading Station
Grab three shallow bowls:
- Bowl 1: Add flour.
- Bowl 2: Beat the eggs.
- Bowl 3: Mix panko breadcrumbs, grated Parmesan, and Italian seasoning.
Bread the Chicken
- Dredge each chicken cutlet in flour (shake off excess), dip in egg, then coat thoroughly in the breadcrumb-Parmesan mixture. Press the coating gently to help it adhere.
Pro Tip: Use one hand for wet ingredients and one for dry to avoid clumps on your fingers.
Pan-Fry the Chicken
- In an oven-safe skillet, heat 2 tablespoons of olive oil over medium heat. Once hot, cook 2 chicken cutlets for 2–3 minutes per side until golden. Transfer to a plate. Add the remaining oil and cook the last 2 cutlets.
Finish in the Oven
- Place all four cutlets back in the skillet (or transfer to a baking sheet). Bake for 5 minutes, or until the internal temperature reaches 165°F (74°C).
- Optional: Broil for the last 1–2 minutes for an extra golden crust.
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